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This pumpkin cheesecake pairs a zwieback crumb crust with a brown-sugar pumpkin filling and a rich walnut praline topping. Pumpkin pie spice and cream round out the filling.
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Pumpkin Praline Cheesecake
Description
This pumpkin cheesecake pairs a zwieback crumb crust with a brown-sugar pumpkin filling and a rich walnut praline topping. Pumpkin pie spice and cream round out the filling.Ingredients
Directions
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Combine the zwieback crumbs, 1/4 cup of the granulated sugar, and melted butter and press into a springform pan.
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Beat the cream cheese with the remaining granulated sugar and 3/4 cup brown sugar until smooth.
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Add the eggs one at a time.
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Blend in the pumpkin, pumpkin pie spice, and heavy cream.
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Pour the filling into the crust and bake until nearly set.
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Combine the softened butter, 1 cup brown sugar, and walnuts.
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Spread or crumble the praline mixture over the cheesecake near the end of baking.
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Continue baking until the topping is set.
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Cool completely and refrigerate thoroughly before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 665kcal
- % Daily Value *
- Total Fat 44g68%
- Saturated Fat 22g111%
- Cholesterol 135mg45%
- Sodium 340mg15%
- Total Carbohydrate 61g21%
- Dietary Fiber 2g8%
- Sugars 48g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pumpkin praline cheesecake, pumpkin cheesecake, zwieback crust, walnuts, brown sugar, pumpkin pie spice
